Directions

• Syrup:
• In a small saucepan, heat water, honey, rosewater and salt. Bring to a boil and reduce to a simmer. Cook until mixture reduces down to half and is thick and syrupy. Set aside.
• Filling:
• In a small bowl, combine sugar and cinnamon and set aside.
• In the bowl of a food processor fitted with the dough blade, combine walnuts and pistachios. Pulse until coarsely chopped and approximately pea-sized. Add lemon zest and juice, vanilla and salt and pulse until nuts are finely ground. Set aside.
  
• Dough:
• In the bowl of a stand mixer fitted with the dough hook attachment, combine water, yeast and sugar. Activate the yeast for 5 minutes, or until foamy.
• In a small saucepan, heat butter and milk until butter melts and reaches 120 degrees. Set aside.
• Spray a 9 x 5 loaf pan with nonstick spray and line with parchment paper.
• Roll dough out on a floured surface to approximately 20 x 12 inches. Brush with melted butter and sprinkle with spiced sugar mixture. Press nut mixture across the dough evenly. Cut the dough into 6 strips lengthwise and stack each strip on top of the other. Cut into 4 even squares and stack standing up in loaf pan. Cover with plastic wrap and let dough rise for approximately 45 minutes or until it fills out the pan.
• In a medium bowl, combine flour, sugar and salt. Add to yeast mixture. Add eggs, vanilla and milk mixture to the stand mixer bowl and combine on low for 2 to 3 minutes until dough starts to come together. Once mixed, knead for 3 minutes until dough is shiny and elastic. Transfer to a large greased bowl and cover for an hour until dough doubles in size
• Preheat oven to 350°F. Bake for 30 – 40 minutes, until golden. Once cooled, remove from pan and drizzle with honey rosewater syrup. Bread will stay good for about 4 days if covered.